Roasted Acorn Squash Soup

Name: Roasted Acorn Squash Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Ingredients: 2 medium acorn squashes, halved and seeds removed; 2 tablespoons olive oil; 1 onion, chopped; 2 cloves garlic, minced; 4 cups vegetable broth; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; Salt and pepper to taste; 1/2 cup heavy cream (optional, for serving)

Highlighted under: Healthy & Light

This roasted acorn squash soup is a warm and comforting dish, perfect for chilly days. With its creamy texture and rich flavor, it's sure to become a fall favorite.

Created by

Keira Thompson

Last updated on 2025-12-25T15:43:07.528Z

This roasted acorn squash soup brings together the earthy sweetness of acorn squash with aromatic spices for a deeply satisfying bowl of comfort. Perfectly blended and topped with a swirl of cream, it’s a dish that warms the heart and soul.

        Why You'll Love This Soup
        Silky-smooth texture that warms you up
Sweet and savory flavors that dance on your palate
Easy to make and perfect for meal prep

      

The Benefits of Acorn Squash

Acorn squash is not only delicious but also packed with nutrients. This winter squash is a great source of vitamins A and C, which are essential for maintaining healthy skin and supporting the immune system. Additionally, acorn squash is high in fiber, promoting digestive health and helping you feel full longer. Incorporating this vibrant vegetable into your diet can provide numerous health benefits while satisfying your taste buds.

Moreover, acorn squash is versatile and can be used in various dishes beyond soups. Its naturally sweet flavor pairs well with savory ingredients, making it an excellent choice for both sweet and savory recipes. From roasted sides to stuffed mains, this squash can elevate your culinary creations.

Perfect Pairings

Roasted acorn squash soup is a delightful dish that pairs well with a variety of accompaniments. For a light meal, consider serving it alongside a fresh, crisp salad dressed with a tangy vinaigrette. The acidity from the dressing will complement the sweetness of the soup beautifully.

If you're looking for something heartier, a slice of crusty bread or a warm artisan roll can be perfect for dipping. You can also top the soup with toasted pumpkin seeds or croutons for added texture, making each spoonful a delightful experience. Don't forget to pair this soup with a glass of white wine, such as a Chardonnay, to enhance the flavors.

Storage and Meal Prep Tips

This roasted acorn squash soup is not only easy to make but also great for meal prep. After cooking, allow the soup to cool completely before transferring it to airtight containers. It can be stored in the refrigerator for up to five days or frozen for up to three months, making it a convenient option for busy weeks ahead.

When reheating, add a splash of vegetable broth or water to loosen the soup, as it may thicken upon sitting. If you’ve added heavy cream, consider stirring in a bit more while reheating for a creamy consistency. This soup is perfect for lunches or quick dinners, ensuring you always have a warm, comforting meal at your fingertips.

Ingredients

For the Soup

2 medium acorn squashes, halved and seeds removed
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Salt and pepper to taste
1/2 cup heavy cream (optional, for serving)

Enjoy your delicious roasted acorn squash soup!

Instructions

Roast the Squash

Preheat the oven to 400°F (200°C). Cut the acorn squashes in half, scoop out the seeds, and brush the cut sides with olive oil. Place them cut-side down on a baking sheet and roast for 30-35 minutes, or until tender.

Sauté the Aromatics

In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sautéing for about 5 minutes until the onion becomes translucent.

Combine and Blend

Once the squash is cool enough to handle, scoop the flesh into the pot with the onions and garlic. Add the vegetable broth, cinnamon, nutmeg, salt, and pepper. Bring to a simmer and cook for an additional 10 minutes.

Use an immersion blender to puree the soup until smooth.

Serve

If desired, stir in heavy cream for added richness. Serve hot, garnished with an extra drizzle of cream or a sprinkle of nutmeg.

Enjoy your warm bowl of roasted acorn squash soup!

Frequently Asked Questions

One common question about acorn squash soup is whether it can be made vegan. Absolutely! Simply substitute the heavy cream with coconut milk or a plant-based cream alternative. This will maintain the creamy texture while keeping the soup entirely plant-based.

Another question often asked is how to enhance the flavor even further. Consider adding a splash of apple cider or a squeeze of lemon juice before serving to brighten up the flavors. You can also experiment with spices like ginger or cayenne for a bit of heat.

Creative Variations

While this recipe is fantastic as is, feel free to get creative! You can add other roasted vegetables like carrots or sweet potatoes to the mix for additional flavor and nutrients. Each vegetable will impart its unique taste, creating a rich and complex soup.

For those who enjoy a bit of spice, try incorporating some red pepper flakes or a dash of curry powder. These spices can transform the soup into a warming dish that adds a little kick, perfect for those cold winter nights.

Questions About Recipes

→ Can I make this soup vegan?

Yes! Simply omit the heavy cream or substitute it with coconut milk for a creamy texture.

→ How can I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

→ Can I freeze this soup?

Yes, this soup freezes well. Just let it cool completely before transferring it to a freezer-safe container.

→ What can I serve with this soup?

This soup pairs beautifully with crusty bread or a simple salad for a complete meal.